Carrot Mango Salad with Cress Yogurt

Peel the carrots and cut them into pieces about 5cm long.

Cut into very narrow slices at the beginning, then into equally narrow strips. Season with salt, pepper and sugar and pour hot water in a baking dish. Drain carrot strips in colander after 1 minute.

Remove the peel from the mango and papaya. Cut the mango flesh in thin slices from the stone, cut in thirds lengthwise and cut diagonally into diamonds. Remove the seeds from the papya, also cut into slices at the beginning, then into diamonds.

Cut the spring onions diagonally into very narrow slices. Clean the chili pepper and cut into tiny cubes without seeds. Peel the ginger, cut into narrow slices and chop finely. Roughly chop the lemon balm. Peel 10 cm of orange peel and cut into very thin shavings. Finely grate the lime peel. Squeeze all citrus fruits.

Mix orange, lime and juice of one lemon with chili, spring onions, ginger, lemon balm, orange and lime peel, season lightly with salt. Mix carrots, mango and papaya in the liquid. Steep for 10 min and perhaps season with cayenne.

Stir the yogurt through with the whipped cream and season lightly with salt. Cut the cress from the bed and fold in. Clean the lollo bianco, rinse, spin dry and arrange on a platter. Form lettuce in the middle and garnish with cress yogurt.

Tip: The higher the fat content of the yogurt, the more aromatic it will be.

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